How many times have you been at the supermarket meat counter and looking in the glass case at all of the beautiful sausages only to find out they’re not gluten-free? It’s more common than you might think. Even your favorite butcher uses casing that’s not gluten-free. As with most things, it’s much better to be safe than sorry and make your own. I was never one that was adventurous in the kitchen, but these sausage links from Carrie Vitt of Deliciously Organic are pretty simple to put together and needless to say are absolutely delicious. Best of all, you can put together just about any flavor combination that comes to mind.

“Sometimes simplicity is best. Throughout our grain-free challenge I’ve found that my cooking has become more simplistic. A roasted chicken, vegetables, salads, grilled meats, a bowl of berries – uncomplicated foods and meals that can be put on the table with little effort.”

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About Chris Armstrong

I created the Celiac Handbook website in 2004. It has evolved into a portal for new (and old) ideas related to healthy and sustainable gluten-free living and avoiding the usual pitfalls of the gluten-free junk food market.

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